Menu Engineering & Design
Menu Engineering & Design
A Gallop conducted by The Boston Consulting group found that the average customer spends only 109 seconds studying a menu. During that time, they scan the menu, read descriptions and check prices before making a decision.
To make the most of that time, a restaurant menu needs to be concise, well-organized, and thoughtfully laid out. Most importantly, each dish and drink featured needs to be profitable.
To do that, there are some menu engineering tricks and analysis restaurateurs do to inform the decisions they make for their sit-down and delivery menus.
To properly engineer a menu, you need to have a firm grasp of each menu item’s prices and food costs per serving and contribution margin.
With that, restaurateurs can categorize menu items and see which items contribute more profit and which aren’t pulling their weight and either need to be rethought or removed from the menu altogether.
In a nutshell: Menu engineering is a series of exercises that assure each dish and drink featured on your restaurant’s menu is profitable, popular or both.
